1. Peel bamboo shoots and slice thinly. Boil until it is cooked and tastes sweet.
2. Pound trianda leave and extract liquid to boil with bamboo shoots.
3. Pound together all ingredients for chili paste until pulverized.
4. Stir into pot with bamboo shoots and boil for 5-10 minutes.
5. Add acacia insuvais and betel leaves. Season with to taste.

To boil bamboo shoots, put bamboo shoots in before heating. This will make it have a sweet taste. Extraces of tamarind leaves give a nice blend of flavors.